Prep your zucchini: I peel mine with a tomato peeler so you are just taking off the green layer. Use your julienne peeler (see photo – mine cost $9.99NZD and came with 2 other peelers) Julienne the zucchini, here’s a YouTube for instructions if you need them: http://www.youtube.com/watch?v=w1JG5rYdekU

Once the mushrooms and bacon is cooked then add in your julienned zucchini and cook for 1-2 minutes, I like mine el dente! Lower the heat on the element and add in the egg, cream and cheese mixture, ensure the pan is at a very low heat, stir constantly for about 1 minute (this prevents the eggs from scrambling). Take off heat and serve, add more grated Parmigiano-Reggiano if desired!I’ve been having this for years and it really is really very good 🙂